Vegetable Pasta Sauce

• 1 (19 ounce) can chickpeas, drained and rinsed
• 2 (28 ounce) cans plum tomatoes
• 1 large onion, chopped
• 4 garlic cloves
• 1 teaspoon olive oil
• 1 cup dry red wine
• 1 tablespoon tomato paste
• 1/2 lb fresh mushrooms, sliced
• 1 large zucchini, chopped (I like to slice in rounds, then in half again)
• 1/2 cup fresh parsley
• 1/4 cup fresh basil
• 1/4 cup fresh oregano
• 1 carrot, grated
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon dried hot red chilies

1. In large pot saute the onion in olive oil until translucent then add garlic.
2. Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
3. Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
4. When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.

chickpeas, tomatoes, onion, garlic, olive oil, red wine, tomato paste, fresh mushrooms, zucchini, fresh parsley, fresh basil, fresh oregano, carrot, salt, black pepper, chilies

Taken from www.food.com/recipe/vegetable-pasta-sauce-165068 (may not work)